Molten Chocolate Lava Cake Recipe

By Chef Billy Parisi · 25 min

Ingredients

Instructions

1. Preheat the oven to 450°F.
2. In a stand mixer with the whisk attachment on high speed, whisk the eggs, sugar, salt and vanilla until pale, light and fluffy, about 3 to 4 minutes. Set aside.
3. Fill a medium pot about one-third with water and bring to a low simmer over low-medium heat. Place the butter and chocolate in a metal bowl set over the pot and stir constantly with a rubber spatula until melted and smooth.
4. Fold about ½ cup of the melted chocolate into the egg mixture for 20 to 30 seconds to temper the eggs. Then fold in the remaining chocolate until fully combined.
5. Fold in the flour until just mixed in.
6. Butter and flour six 8-ounce ramekins (or six cylinders 3 inches wide and 4 inches tall) and set them on a parchment-lined baking sheet. Divide the batter evenly among them.
7. Bake at 450°F for exactly 9 minutes.
8. If using ramekins, run a knife around the edge, invert onto a plate for 10 seconds and lift off. If using cylinders, lift them off and transfer the cakes to a plate with a spatula. Serve, optionally with whipped cream or chocolate sauce.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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